Directions

2In shallow dish, stir together potatoes (dry) and red pepper. In another shallow dish, beat egg with fork or wire whisk until foamy; stir in buttermilk.

3Dip chicken pieces into egg mixture, then roll in potato mixture to coat. Place in pan skin side down. Drizzle with butter. Discard any leftover potato and egg mixtures.

4Bake uncovered 30 minutes. Turn chicken; bake 20 to 25 minutes longer or until coating is golden brown and juice of chicken is clear when thickest pieces are cut to bone (170°F for breasts; 180°F for thighs and legs).

Expert Tips

Serve with cornbread or biscuits and cooked greens.

For an herbed version of this crispy baked chicken, use 1 pouch Betty Crocker® butter & herb mashed potatoes instead of the roasted garlic variety.